2019 bread schedule - royal highland show...year 2016 finalist, food pioneer at the scotland food...

2019 BREAD SCHEDULE

In association with

For all enquiries please contact: The Bread Administrator, Royal Highland Show

Royal Highland Centre, Ingliston, Edinburgh EH28 8NB Telephone: +44(0)131 335 6207

Email: [email protected] www.royalhighlandshow.org

#scottishbreadchampionships

mailto:[email protected]

http://www.royalhighlandshow.org/

The Royal Highland and Agricultural Society of Scotland (RHASS) (Incorporated under Royal Charter with Charitable Status), Royal Highland Centre, Ingliston, Edinburgh EH28 8NB Scottish Charity Number SC4561 VAT Number: 859 2401 13

Paper entries accepted until 19th May 2019: Online entries accepted until 26th May 2019

Judges

Fred Berkmiller Chef Patron of award-winning L’Escargot Bleu and L’Escargot Blanc in Edinburgh, CIS Chef of the Year 2016 finalist, Food Pioneer at the Scotland Food & Drink Excellence Awards 2016, and Member of the Slow Food Chefs' Alliance.

Pam Brunton Pam is chef and co-owner of Inver in Argyll & Bute, AA Scottish Restaurant of the Year 2016. Inver’s renowned sourdough features throughout the menu and is sold on-site.

Ian Campbell Baker and 7th generation in the family business Campbell’s Bakery, Crieff& Comrie.

Gerry Danby Founder of Artisan Food Law, Gerry is a lawyer committed to supporting artisanal food businesses. He has been director of Slow Food International and director and chair of Slow Food UK.

Neil Forbes Chef/Director of Edinburgh’s Cafe St Honoré; CIS Chef of the Year 2014; SRA Scottish Chef of the Year 2011; Slow Food Chefs’ Alliance member. Neil is known for his commitment to seasonal Scottish ingredients, and his kitchen’s daily sourdough.

Kate Henderson Partner in Henderson’s of Edinburgh and former baker and proprietor of organic bakery.

Dr Jennie Macdiarmid Jennie is a senior research fellow in the Public Health Nutrition Research group at the Rowett Institute of Nutrition and Health, University of Aberdeen.

Celia Nyssens Policy Officer at Nourish Scotland and lead editor of Scotland’s Food Atlas.

Maria Scholten Works for The Gaia Foundation on conservation genetics, heritage grains and agricultural biodiversiity. Born in a region known for black Pumpernickel bread, Maria has kept a keen interest in rye bread and good crusty sourdoughs.

Jock Sharp Baker and co-owner Woodlea Stables, Crossgates, Fife and Scottish Bread Supreme Champion in 2017 & 2018.

Mike Shaw Miller at Golspie Mill, Sutherland, carrying on ancient traditions of milling using water power. Member of Traditional Corn Millers Guild.

Chris Young Real Bread Campaign coordinator since 2009, Chris co-wrote Knead to Know. He is also editor of London Food Link's ethical eating magazine The Jellied Eel.

Judging Moderators Andrew Whitley, author Bread Matters; co-founder Real Bread Campaign; founder of Bread Matters and Scotland The Bread. Andrew has long campaigned for a better quality of bread.

Wendy Barrie, food professional, creator and director of the independent award-winning Scottish Food Guide and Scottish Cheese Trail. 2018/9 Winner Thistle Regional Ambassador, Central, Fife & Tayside.


PLEASE PRINT CLEARLY OR TYPE. Exhibitors are solely responsible for the accuracy, eligibility and legibility of their entries. Entry Fees

RHASS Members £4.00 per item entered; Non-Members £5 per item entered; Awards Awards will be given for exhibits that reach a standard of excellence, based on Gold, Silver and Bronze, (i.e. not 1st, 2nd and 3rd). There will be no limit on the number of Gold, Silver or Bronze awards which can be in any class; awards may not be presented in a class should judges decide that none of the exhibits merit such.

The winners of awards will receive a certificate (both hard and electronic copy) that may be displayed on their product, website, shop etc.

Awards Presentation Ceremony

A formal presentation of awards will take place in Scotland’s Larder Live! Cookery Theatre at approximately 16:00hrs on Thursday 20th June 2019, when the awards listed below will be presented to the winning exhibitors. The Stewards will endeavour to inform these prize winners as soon as possible following the judging on Tuesday 18 June 2019 using the contact numbers and email addresses supplied with entries.

Rules & Regulations:

Entry Form

1. Only 2019 official Entry Form obtainable from the Royal Highland Show will be accepted ► by post until 19th May 2019

► online via the Show website until 26th May 2019. No entry will be accepted by the Society unless accompanied by the appropriate entry

fee. 2. Exhibitors are solely responsible for the accuracy and eligibility of their entries. The

recording of an entry or the organizers’ taking receipt of the exhibit, will not relieve the Exhibitor of this responsibility for accuracy. The entry fee paid for an exhibit entered in a class for which it is not eligible is not refundable.

3. The Society reserves the right to refuse, cancel, or prohibit the exhibition of entries from any person under suspension by any Society.

4. If an entry is withdrawn, in writing, not later than 18th May the entry fee will be refunded. 5. Substitution of entries will not be permitted after the closing date for entry. 6. Each exhibit must be, at the closing date for entry, the bona fide property of the Exhibitor in

whose name it is entered.

Submission of exhibits 7. The Society reserves the right to refuse any entries it may think fit to exclude, or to cancel

any entry made, or to prohibit the exhibition of any entry, or to cancel any prize or prizes awarded to any exhibit in respect of which a valid protest has been lodged or which is found to have been ineligible to compete.

8. Two exhibits to be supplied for each entry; one for judging and the other for public display thereafter.

9. Special display labels will be posted to attach to your exhibits. All items are to be delivered, suitably wrapped for protection, to the Scottish Bread Championships in the South West corner inside Scotland’s Larder Live! through GATE 5 at the Royal Highland Centre, EH28 8NB

10. Please clearly mark the delivery as being for the Scottish Bread Championships. 11. Cut off time for delivery/ receipt of breads is 12:00hrs on Tuesday 18th June 2019


12. Exhibits may be delivered via Gate 5 in person or by your representative. Identification labels or commercial wrappings will not be allowed during judging - but Exhibitors should provide commercial labels/wrappings or other marketing insignia, bagged and identified for displaying exhibits following judging.

Judging 13. In no case shall a prize be awarded unless a Judge deems the exhibit to have

sufficient merit. The Judges’ decision is final. No exhibitors permitted during judging.

When judging has concluded, the names and breads of winners will be displayed and any class winning exhibit may be sampled by the Press. After the Show, exhibits and commercial labels/wrappings or other marketing insignia provided by exhibitors will not be returned to them, but will be disposed of by the Society in accordance with food legislation.

Definition / criteria for Real Bread in the Scottish Bread Championship All entries must conform to the definition of the Real Bread Campaign’s basic definition: Real Bread is made without the use of processing aids or any other artificial additives. The only exceptions to the ‘no additives’ rule are the four 'fortificants' added to most flour by law, in the UK.

Guidance Don't forget to check the labels of ingredients and any mixes you use, to make sure that no additives or processing aids get into your dough that way. In particular, flours and mixes may contain ascorbic acid or added enzymes, and instant yeast usually contains additives. Always read the label and, if necessary, check with the supplier or manufacturer. Chemically-raised products, such as soda bread, are not eligible.

The following additional attributes deepen the quality of real bread.

On the Scottish Bread Championships Entry Form, please include information about these features, if your bread is:

o Fermented slowly (for at least four hours), preferably in the presence of sourdough bacteria

o Made using not only roller-milled white flour

o Made from local flour

o Made in one continuous process i.e. no part-baking or freezing of the dough o Made with a salt content (in line with FSS guidance) of 1% or less of the final product weight

o Made from certified organic ingredients

o Made in a small, independent bakery or at home

In addition to flour, water, salt and yeast/sourdough (which are the only necessary components of real bread) natural food ingredients may be included as long as their presence does not contradict the criteria for the category you are entering them for (such as ‘Scottish plain bread’).

Any natural food ingredients, such as seeds, nuts, cheese, milk, malt extract, herbs, oils, fats and dried fruits, should be minimally processed and must themselves contain no artificial additives.

The full list of ingredients (not the recipe) must be submitted on each entry form. Ingredients to be listed in descending order of weight.

THE ROYAL HIGHLAND AND AGRICULTURAL SOCIETY OF SCOTLAND


Classes for ‘Scottish Bread Championships’

1. Sourdough bread

2. Bread from Scottish-grown flour

3. A traditional or ancient Scottish recipe

4. A bread excelling in nutritional quality

5. A Scottish ‘plain loaf’ (the tall, batched one)

6. Certified Organic bread

Judges will also award one overall Supreme Champion and one Reserve Champion.

The Scottish Bread Championship Stand in the south west corner of Scotland’s Larder Live! Building, will be open to the public throughout the period of the Royal Highland Show.

Award Certificates that have not been given to exhibitors at the Awards Presentation, will be forwarded at a suitable juncture after the Show.

One ticket of admission to the Show, valid for use on any one day, will be sent to each Exhibitor submitting six or more entries.



In association with

Scotland The Bread and The Scottish Food Guide

PLEASE PRINT CLEARLY or TYPE: Exhibitors are solely responsible for the accuracy, eligibility and legibility of their entries.

ENTRY FORM Entry Fees:

RHASS Members £4.00 per item entered; Non-Members £5.00 per item entered; School pupils £2.00 per item entered.

NAME

BUSINESS NAME

(where applicable)

ADDRESS

TELEPHONE NUMBER

EMAIL

WEBSITE

(optional)

FACEBOOK

(optional)

TWITTER

(optional)

OFFICE USE: EXHIBTIOR

No.



1. STATEMENT OF ENTRIES – NB Two exhibits should be supplied for each entry; one for judging and the other for public display thereafter (see Rule No 2)

CLASS No.

SHORT DESCRIPTOR FOR DISPLAY LABEL

FULL DESCRIPTION OF ENTRY

– made anonymous i.e. no brand or company names throughout please give the judges a full description of your bread

Exemplar Wholemeal Tin with honey and sunflower seeds

– Name of product and ‘strapline’ (as in example, left)

– Ingredient list

– Grain/flour type and source

– Nutritional information (for class 4)

– Provenance of ingredients (as relevant for class entered)

– Heritage of recipe (as relevant for class entered)

– Idea and purpose behind creating the loaf (who it’s for, why it’s important etc.)



RHASS Members £4.00 per item entered; Non-Members £5.00 per item entered Total Entry Fees; School pupils £2.00 per item entered.

£

Credit/Debit Card details

Credit card payments may incur a 2% administration fee but debit card payments carry no fees.

Card Type (*Amex not accepted)

Card Number

Name on Card

Valid from date (if stated)

Expiry Date

Security Code (last 3 digits on the back

Cheques payable to RHASS and enclose with entry form then post to:

Scottish Bread Championships Show Department RHASS, Ingliston House, Royal Highland Centre Edinburgh EH28 8NB

I/We hereby certify that the above Exhibit(s) is/are my/our property. I/We agree to conform to the Society’s Regulations, a copy of which has been provided to me/us, and I/we have acquainted myself/ourselves with them.

Signature of Exhibitor(s): Date:

2019 bread schedule - royal highland show...year 2016 finalist, food pioneer at the scotland food...

Documents